Midwest Clam Chowder -- Quad-Cities Online Recipe Book
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Midwest Clam Chowder

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Ingredients

1 medium onion, chopped
2 tablespoons butter
2 cans (10-3/4 ounces each) New England clam chowder
2 cans (10-3/4 ounces each) cream of potato soup
2 cans (6-1/2 ounces each) minced clams, undrained
2-2/3 cups half and half

Instructions

In a 4-quart Dutch oven, cook onion in butter until soft. Stir in clam chowder, potato soup, undrained clams and half and half. Cover and bake in a 300 degree oven for 50 to 60 minutes, stirring once. Serves 6-8.

Nancy Baum
Geneseo



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  Today is Friday, Aug. 1, the 213th day of 2014. There are 152 days left in the year.

1864 — 150 years ago: A mad dog was shot in Davenport after biting several other canines and snapping at several children. The police should abate this nuisance — there are about 500 dogs in this city that ought to be killed at once.
1889 — 125 years ago: Track laying operations on 2nd Avenue, stopped by the Moline-Rock Island company last spring for lack of rail, have been resumed.
1914 — 100 years ago: Bulletins allowed to come through the strong continental censorship of all war news indicated that Germany was advancing with a dash against both Russia and France.
1939 — 75 years ago: Emil J Klein, of Rock Island, was elected commander of Rock Island Post 200, American Legion.
1964 — 50 years ago: Members of the Davenport police department and their families are being invited to the department's family picnic to be held Aug. 27 at the Mississippi Valley Fairgrounds.
1989 — 25 years ago: Beginning this fall, Black Hawk College will offer a continuing education course in horseback riding at the Wright Way Equestrian Center, Moline, located just east of the Deere Administration Center.




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